During the summer, can you ever have too many recipes for tomatoes, corn and broccoli? Here’s a tasty one from Foodland Ontario to add to your repertoire.

While the recipe calls for Ontario vegetables, use whatever is local in your area. Grilling the vegetables makes them taste even sweeter than they are at this time of year. This salad can be made up to 1 day ahead.I have adapted the recipe to read extra virgin olive oil as it’s my preference with its mtriad health benefits compared to regular olive oil.

Remove most of the thick stalk from broccoli and cut in half lengthwise. Brush broccoli, onion and corn evenly with 2 tbsp (25 mL) oil; season with salt and pepper.

Grill vegetables over medium heat, turning occasionally, until broccoli, onion and corn are lightly charred and tender-crisp; about 15 to 20 minutes. Remove pieces as they are cooked; set aside to cool slightly.